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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 242.6
  • Total Fat: 22.7 g
  • Cholesterol: 16.6 mg
  • Sodium: 306.2 mg
  • Total Carbs: 7.5 g
  • Dietary Fiber: 0.5 g
  • Protein: 3.6 g

View full nutritional breakdown of Bagna Calda calories by ingredient
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Bagna Calda

Submitted by: NOTBLUSHING
Bagna Calda

Introduction

A traditional, savory dipping sauce with roasted garlic and olive oil. Not necessarily low calorie, but delicious! A traditional, savory dipping sauce with roasted garlic and olive oil. Not necessarily low calorie, but delicious!
Number of Servings: 6

Ingredients

    1/2 c Olive Oil
    2 tbs butter (salted)
    1 can Anchovie Filets (2oz)
    1 cup fresh garlic (3-4 whole cloves)

Directions

Peel the garlic. Can be cut or chopped, or left as is.
Combine all ingredients in a saucepan and simmer over low heat for 45-60 minutes, or until garlic is soft and golden brown, and anchovies are dissolved, stirring occasionally.
Transfer to a fondue pot or chafing dish to keep warm.
Garnish with chopped parsley, serve with fresh vegetables or crusty whole grain bread. A butter spreader will be useful to spread the soft garlic on bread.
Excellent with wine or a cold beer.

Alternate cooking method:
Bake ingredients in a covered casserole at 300 degrees for about 1 hour.

Serving size:
Since this is a dip, serving size is difficult to determine; however, this recipe is about right for 4-6 people enjoying an evening of good conversation, good wine, and good jazz.

Number of Servings: 6

Recipe submitted by SparkPeople user NOTBLUSHING.






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Member Ratings For This Recipe

  • This sounds tasty! will try for my FIL's birthday. He adores anchovies. - 1/1/09

    Reply from NOTBLUSHING (1/1/09)
    SECRETFUN- He will love it. You can find more Bagna Calda recipes online. The recipe varies only slightly, mine has less oil and more garlic than most. I also use the anchovies with capers- delicious! I couldn't really distinguish the flavor of the capers, but it worked beautifully.


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